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Thursday, November 18, 2010

A-Maize Me!

Not to brag or anything but I make a hella good chili and I'm pretty awesome with soups and stews (basically, everything you can throw into one pot). My adventures in cookery tend to begin and end there. Mainly, I don't have time. Also, I don't like cleaning up.

My HVRWA chapter will throw its annual Holiday Party next month and the thought of that, and some tweets I saw on Twitter yesterday about creamed corn, put me in mind of the Cornbread Pudding a chaptermate brought to a party past. I have the recipe scrawled on a teensy scrap of paper that, judging by the printed remnants on the other side, must have been torn from an old newsletter. You can find the same recipe all over the internet. I'm guessing it must have been on the back of a Jiffy Corn Muffin box at one time or another.

But it's still YUM! (And kind of Thankgsiving-esque. You remember, Squanto and the Native Americans teaching the Pilgrims about maize? Saving the illegal-alien Puritans from imminent starvation and all? )

So since the Halloween Candy Apple recipes went over like apparent gangbusters...here without further ado:

HOWDY PILGRIM CORNBREAD PUDDING

1 can creamed corn

1 can kernel corn (drained)

1 cup sour cream (8 oz.)

3 beaten eggs

1 stick butter (or margarine)

1 box Jiffy Corn Muffin Mix

Preheat oven to 350° (Jiffy says 375°--use your oven discretion!) and grease 1-1/2 quart oven-proof bowl or casserole dish. (At this point, my chaptermate's recipe just smooshes all the ingredients together and pours them into the greased bowl. That works!) But if you want to complicate things, here's thusly:

Pour butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole along with muffin mix.

Bake 35-40 minutes in 375° oven or 1 hour in 350° oven. (Personally, I think 1 hour is too long. Main thing: DON'T BURN IT! I like it MOIST!) It's done when the center is firm and/or the knife and/or toothpick is more or less clean (You know the drill!)

17 comments:

Yum! Too bad anything I cook ends up burnt and gross. Although I did make a hell of a beet and goat cheese salad last night, since it only involved opening a can of sliced beets and mixing it with dollops of goat cheese, lol. The cookbook sounds neat - but I think for the rest of my life, when someone mentions ginger... you know. You know.

I know. You have to try to the ginger-punkinbread. You MUST. You can add extra candied ginger to it. BTW, I didn't end up making the golden beets after all. Tonight, maybe. (Not from can. From ground. Not myground. But still.)

I specifically went vegan so I had to stop eating naughty yummy delicious stuff like this! And even though I'm an Aussie (and can't cook or bake well), I believe I'll be celebrating Thanksgiving with my own version of this ;-)Thanks for being a 'bad' influence Taryn!

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Taryn Kincaid writes paranormal, historical romance and contemporary romance, sometimes spiced with a little humor or a lot of snark. She enjoys pinching and tickling words to make them dance. Her latest, RAIN, a post-apocalyptic retelling of Sleeping Beauty, is out now from Decadent Publishing. HER CAPTAIN, a Tempting Signs romance (Capricorn) from Fated Desires Publishing, will release in December, 2015. HER CAPTAIN is available for review and Pre-Order now!
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